High-Protein Spinach Ricotta Stuffed Chicken – Simple, Juicy, and Satisfying

This is the kind of weeknight dinner that feels special without extra effort. Tender chicken breasts are stuffed with creamy ricotta, garlicky spinach, and a touch of Parmesan, then baked until juicy and golden. It’s hearty, high in protein, and surprisingly light.

You don’t need fancy skills or a long list of ingredients—just a few basics and 35–40 minutes. Serve it with a side salad, roasted veggies, or some whole grains, and you’ve got a balanced meal that tastes like comfort food.

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Why This Recipe Works

The ricotta filling keeps the chicken moist from the inside, so you avoid dry, bland meat. Spinach adds flavor, color, and nutrients without overpowering the dish.

A quick sear gets you a nice crust and locks in juices before the oven finishes the job. Using simple spices like garlic, lemon zest, and pepper creates a clean, bright flavor that pairs well with just about anything. It’s an easy way to get a lot of protein and greens in one bite.

Shopping List

Chicken breasts: 4 medium, boneless and skinless
Ricotta cheese: 1 cup (part-skim for higher protein-to-fat ratio)
Fresh spinach: 4–5 cups (or 1 cup frozen, thawed and well-drained)
Parmesan cheese: 1/3 cup, finely grated
Garlic: 2–3 cloves, minced
Lemon: 1 (you’ll use the zest and a little juice)
Olive oil: 1–2 tablespoons
Italian seasoning or dried oregano: 1 teaspoon
Red pepper flakes: Pinch (optional)
Salt and black pepper: To taste
Egg (optional): 1, for a firmer filling
Toothpicks or kitchen twine: To secure the chicken

How to Make It

Prep the oven and pan: Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment or lightly oil a baking dish. Keep a large skillet ready on the stove.
Sauté the spinach: Heat 1 teaspoon of olive oil over medium. Add the garlic and cook 30 seconds until fragrant.
Add spinach with a pinch of salt and cook until wilted (2–3 minutes). Cool slightly, then squeeze out extra moisture and chop.
Mix the filling: In a bowl, combine ricotta, chopped spinach, Parmesan, lemon zest, a squeeze of lemon juice, Italian seasoning, black pepper, and red pepper flakes if using. Taste and adjust salt.
For a firmer filling, whisk in the egg.
Butterfly the chicken: Lay each chicken breast flat. With one hand on top, slice horizontally to create a pocket, keeping the opposite side intact. Season inside and outside with salt and pepper.
Stuff: Spoon the ricotta mixture into each pocket (about 3–4 tablespoons per breast).
Don’t overfill. Secure openings with toothpicks or tie with twine.
Sear for color: Heat 1 tablespoon olive oil in the skillet over medium-high. Sear the stuffed chicken 2–3 minutes per side until lightly golden.
Transfer to the prepared baking dish.
Bake: Bake 14–18 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C). Rest 5 minutes before slicing.
Finish and serve: Drizzle with a touch of olive oil or a squeeze of lemon. Garnish with extra Parmesan or chopped parsley if you like.

Keeping It Fresh

Let leftovers cool, then store them in an airtight container in the fridge for up to 3 days.

Reheat gently in a 300°F (150°C) oven for 10–12 minutes or microwave in 30-second bursts, covered, to avoid drying. If you want to meal prep, assemble the stuffed chicken up to a day ahead and keep it covered in the fridge until ready to cook.

Freezing works, too. Wrap each raw stuffed breast tightly and freeze up to 2 months.

Thaw overnight in the fridge, then sear and bake as directed.

Benefits of This Recipe

High protein: Chicken and ricotta together deliver a strong protein boost to keep you full and support muscle recovery.
Nutrient-dense: Spinach adds iron, vitamin K, and antioxidants without many calories.
Balanced: You get lean protein, some healthy fats, and fiber when served with a veggie or whole grain side.
Approachable: Simple steps and familiar ingredients make it easy for busy nights.
Customizable: Swap cheeses, greens, or spices to fit your tastes and pantry.

Pitfalls to Watch Out For

Overstuffing: Too much filling can leak out or prevent even cooking. Leave a little space in the pocket.
Skipping the squeeze: Spinach holds water. Squeeze it well or your filling will get watery.
Under-seasoning: Season the chicken inside and out.
The filling should taste good on its own before you stuff it.
Overcooking: Dry chicken is avoidable. Use a thermometer and pull at 165°F after resting.
Loose seals: Secure with toothpicks or twine so the filling stays put during searing.

Variations You Can Try

Greek-style: Swap ricotta for a mix of feta and Greek yogurt. Add chopped dill and a few sun-dried tomatoes.
Mushroom boost: Sauté diced mushrooms with the garlic and spinach for extra umami and fiber.
Pesto twist: Stir a spoonful of basil pesto into the ricotta mixture for a herby kick.
Spicy version: Add more red pepper flakes, a pinch of smoked paprika, or a dash of hot sauce.
Cheesy top: Sprinkle mozzarella on the chicken in the last 5 minutes of baking for a melty finish.
Air fryer: Air fry at 370°F (188°C) for 14–18 minutes, flipping once, until 165°F inside.

FAQ

Can I use frozen spinach?

Yes.

Thaw it completely, then squeeze out as much moisture as possible. Measure about 1 cup after squeezing and proceed with the recipe.

What if I don’t have ricotta?

Cottage cheese (blended for smoothness) works well and keeps the protein high. You can also use a mix of cream cheese and Parmesan for a richer filling.

Do I have to sear before baking?

No, but searing adds flavor and color.

If you skip it, increase baking time slightly and brush the chicken with a bit of oil for browning.

How do I butterfly the chicken safely?

Use a sharp knife and keep your hand flat on top of the breast. Cut horizontally from the thick side, stopping about 1/2 inch before the edge to create a pocket. Work slowly and keep fingers clear.

What sides go well with this?

Try roasted broccoli, green beans, or asparagus.

For carbs, serve with quinoa, brown rice, or whole-wheat couscous. A simple arugula salad with lemon and olive oil also pairs nicely.

Can I make this dairy-free?

Yes. Use a thick dairy-free ricotta alternative or blend soft tofu with nutritional yeast, lemon, garlic, and salt.

Add chopped spinach as usual.

How do I know it’s done?

Use an instant-read thermometer and check the thickest part of the chicken. It should read 165°F (74°C). The juices should run clear, and the filling should be hot and set.

Wrapping Up

This High-Protein Spinach Ricotta Stuffed Chicken hits that sweet spot between simple and satisfying.

It’s fast enough for a weeknight, impressive enough for guests, and easy to adapt. Keep the steps straightforward, season well, and don’t rush the rest time. With a bright squeeze of lemon and your favorite side, you’ve got a wholesome dinner that feels restaurant-worthy without the fuss.